Greenridge Place - Production Chef (PER DIEM)

Masonicare; Rocky Hill (CT); On-site; USD 30,000 - 41,000; Part time

Benefits offered by this job

Per Diem

Job summary

Masonicare is seeking a Production Chef at Greenridge Place, Rocky Hill, CT, for per diem coverage. The role centers on producing daily menu items, managing inventory and sanitation, and overseeing staff to ensure top quality catering and daily operations.

Responsibilities include supervising kitchen staff, assisting with catering events, and ensuring timely meal preparation for staff, residents, and guests. Per diem position with focus on consistent performance and food safety.

Qualifications

• High School Diploma or GED; culinary program recommended.
• 1–3 years of chef experience with managerial skills preferred.
• Sanitation certification preferred.

Responsibilities

• Produce three types of meal services for staff, residents and catered as needed.
• Assist in receiving food items and store in inventory stock; manage inventory control.
• Supervise waitstaff and utility staff; ensure services and duties are completed.
• Maintain required sanitation levels and overall quality assurance.

Skills

Managerial skills

Education

High School Diploma or GED

Culinary program

Sanitation certification

Job description

Greenridge Place, Rocky Hill, CT

Per Diem

"We are committed to supporting our employees with competitive pay, matching 401K retirement plan, work-life balance, and career growth opportunities."

The Production Chef produces daily menu items efficiently; assists with inventory control and sanitation. Cooks for special functions and marketing events. Supervises waitstaff and utility staff. Responsible for overall quality assurance.

Essential Duties And Responsibilities

• Assists in the receiving of food products and store in inventory stock. Receive food items for each meal from the inventory control room in the amount needed to complete the day's production.
• Prepare three types of meal services for staff, residents and catered as needed.
• Participates in special catering events as assigned.
• Cleans equipment following use in the kitchen area. Maintains required sanitation levels.
• In the absence of the Chef Supervisor, supervises food production and utility staff to insure services and duties are completed.
• Frequently monitors posted schedule and promptly report to work at designated time and date.
• Attends all scheduled in-services and mandatory educational programs as needed.
• Performs other duties as required.

Minimum Qualifications

Education: High School Diploma or GED. Completion of Culinary program recommended.

Experience: 1-3 years of experience as a chef with managerial skills preferred

Certificates, Licenses, Registrations: Sanitation certification preferred.

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Per Diem